Mexican Turkey Quesadilla

Mexican Turkey Quesadilla.

This is a great alternative to a traditional sandwich and is substantial enough for supper.

Serves 4

Spring onions, trimmed and chopped
A small handful fresh coriander, chopped
1 small yellow pepper, deseeded and diced
1 red chilli, finely chopped
2 vine tomatoes, chopped
300g cooked Totally Traditional Turkey, skinned and shredded
250g grated mature cheddar cheese
60g jalapeno chillies, roughly chopped
3 tbsp sour cream
Sea salt and black pepper
2 tbsp olive oil, for frying
8 flour tortillas

For Tomato salsa
4 vine tomatoes, deseeded and diced
1 tbsp olive oil
1 small red onion, peeled and finely chopped
Juice of 1 lime
1 tbsp fresh coriander, chopped
Sea salt and black pepper

For the guacamole
2 ripe avocados
2tbsp of lime juice
1tbsp of olive oil
1 red onion peeled and finely chopped
1 clove of garlic, peeled and crushed
1 small green chilli, deseeded and finely chopped
Sea salt and black pepper

Mix all of the ingredients together, except the tortillas and oil, season with sea salt and black pepper.

Lay out 4 tortillas and divide the mixture between them, covering the whole of the tortilla. Top with the remaining tortilla and press down.

To make the tomato salsa, mix all of the tomato salsa ingredients together, stir lightly and season well with sea salt and black pepper.

To make the guacamole; halve the avocados, remove the stones and scoop out the flesh into a bowl. Mash with a fork, add lime juice, olive oil, onion, garlic and chilli. Check seasoning, cover with cling film and store in the fridge.

Heat a frying pan, add the oil and carefully place a quesadilla onto the pan and cook over a medium heat for 3-4 minutes until crisp and golden. Carefully turn the quesadilla over and cook on the other side for a further 2 minutes or until crisp and golden.

Remove from the pan and set aside to keep warm. Repeat the process with the remaining quesadillas.

Cut the quesadillas into quarters and serve hot with tomato salsa and guacamole.